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| 1. | Bring (A) to a boil in a 2 quart heavy saucepan, then reduce heat and simmer, covered, until barley is tender, about 10 minutes. Remove from heat and let stand, covered, 5 minutes. Drain barley in a colander, then rinse under cold water and drain well |
| 2. | Cook (B) in oil in a large heavy skillet over moderately low heat, stirring frequently, until nuts are toasted 1 shade darker, about 4 minutes. |
| 3. | Blanch (C) in boiling water for 2 1/2 minutes. Drain in a colander, then rinse under cold water and drain well. |
| 4. | Toss (A), (B), (C) and (D) in a large bowl then season with salt and pepper. |
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